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Author: Colin Crompton, Zupan's Foodie
Serves: 4

A tangy and bright grilled fish with fresh cilantro.


  •  1 ½ pounds swordfish steaks
  • 1 cup Zupan’s orange juice
  • 2 teaspoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 6 cloves garlic, minced
  • Cilantro, chopped for garnish
  • Jacobsen black garlic salt, for finishing


  1. Combine the orange juice, sesame oil, soy sauce, ginger and garlic in a shallow dish. Add the swordfish and marinate for 30 minutes, flipping the fish halfway through to evenly soak each side.
  2. Oil your grill, and set it to a high heat. Remove the swordfish from the marinade, and lightly pat it dry. Set the marinade aside. Grill the swordfish for 6 to 7 minutes on the first side and 3-4 on the second, or until the fish reaches an internal temperature of 135-145 °F.
  3. While the swordfish is cooking place the reserved marinade in a saucepan and bring it to a boil before reducing the heat. Once the Swordfish is done, serve it with the marinade sauce. Finally, garnish the fish with cilantro and black garlic finishing salt. Enjoy!